I love gardening time!
I love picking all the veggies 3 feet from my door.
So when I finally had some Zucchini
ready to pick, I wanted to do something
"Special" with them.
This is what I came up with.
|Lark's Country Heart|
I combined two different recipes to get this
sweet, moist cake. To me it tastes just like a
Texas Sheet cake with a touch of added spice.
I did NOT tell my husband or daughter
that it had zucchini in it.....
(because if I had they would not have taken a bite!)
And ya know what?..they loved it!
**Note: It makes (1) 9x13 pan, plus (1) 9x9 pan**
So it is perfect for a pot luck.
Or make a pan to take to a friend.
Zucchini Chocolate Cake
2 C. Shredded Zucchini
1/2 tsp. Salt
2 1/2 C. Flour
1/4 C. Cocoa
1 1/2 tsp. Baking Soda
2 tsp. Cinnamon
2 tsp. Vanilla - (or use cold coffee)
2 C. Sugar
1 C. Margarine
1 C. Water
1/2 C. Sour Cream
Preheat your oven to 350
Start by heating up the water, cocoa and margarine until margarine is melted and the cocoa is well mixed. I usually place it in the microwave for a minute. Stir and repeat if needed. Pour the mixture into the mixing bowl. Add in the sour cream,vanilla (or coffee), sugar and eggs. Beat well for 1 minute. Next add the zucchini, salt, cinnamon, soda and flour. Mix on low speed for a minute, then med. speed for another minute.
Lightly spray your pans, then divide into the (2).. spread batter evenly in each pan. Bake for 20-25 minutes or until center is cooked through.
Let cool before frosting.
I used the Texas Sheet Cake frosting recipe
and added in a dash of Cinnamon.
Fresh Garden Baking,